Amino Acid Profile Research Articles

Impact of ultraviolet C treatment on sensory characteristics, amino acid profile, riboflavin content and toxicological activity of native whey

In the fight against fermentation-disrupting bacteriophages, UV-C irradiation is promising due to its capability of damaging nucleic acids and preventing organisms to replicate. The purpose of this study is to investigate the effect of this radiation on whey using three different devices (lab-/technical-scale, batch/continuous) and UV-C doses between 0.4 and 100 J mL−1. In vitro toxicity assays (Comet, WST-1, Ames) proved that irradiated whey does not exhibit any genotoxic, cytotoxic, or mutagenic activity and is presumed to be harmless to health. However, the irradiated product had an intense “cowish/stable-like/manure-like” off-flavor, which was identified as para-cresol by GC-MS-O. Riboflavin decay was observed as well as decreases in cystine and aromatic amino acids, whose degradation products are known to be odor-active. With our current data, we are not able to define a suitable process window or to recommend the application of this technology to treat whey.

Impact of breast cancer neoadjuvant chemotherapy on plasma and urine amino acid profile, plasma proteins and nitrogen metabolism

Neoadjuvant chemotherapy (NAC) is the preferred treatment option in locally advanced breast cancer (BC). The administration of NAC is associated with a wide range of adverse effects. This pilot observational prospective study examined the effect of NAC using anthracycline + cyclophosphamide (AC) followed by paclitaxel (PTx) on a portfolio of 22 plasma and urinary amino acids, plasma proteins (albumin, prealbumin, transferrin), and products of nitrogen metabolism (urea, creatinine, uric acid) in plasma and urine. Plasma and 24-h urine samples were obtained from ten patients with early breast cancer (N1-3 N0-2 M0), at the following time points: before the start of NAC and during the AC/PTx treatment period (a total of 8 measurements at three-weekly intervals). Amino acids were analyzed using ion exchange chromatography. There were no significant differences in the measured parameters in plasma and urine between pre-NAC and during AC- and PTx-treatment. No trend was detected. A significant difference in the portfolio of plasma and urinary amino acids was found only in the pre-treatment period compared to the control group. Levels of eight plasma amino acids (8/22) were significantly reduced and those of nine urine amino acids were increased (9/22). Nitrogenous catabolites in plasma and urine were not indicative of increased protein catabolism during the anthracycline and taxane treatment periods. A slightly positive nitrogen balance was accompanied by an average weight gain of 3.3 kg (range 0–6 kg). The AC/PTx treatment regimen did not cause significant changes in the monitored laboratory parameters.

Dietary foundations for pollinators: nutritional profiling of plants for bee health

Human activities, including urban expansion, intensive farming practices, and the application of pesticides have significantly reshaped bee habitats. Understanding the nutritional content of pollen, the primary source of bees’ proteins and lipids, is important for maintaining their diet and health. In this study, we set out to determine the nutritional composition of pollen from various plant families and genera. Our objectives were to analyze the levels of non-esterified fatty acids (NEFAs), amino acids (AAs), protein-to-lipid (P:L) ratios, and omega-6:3 ratios of 57 pollen species native to North America. These data suggest a potential trade-off between NEFA and AA content within pollen, suggesting that a diverse floral diet may benefit bees more than a single pollen source. The AA profiles showed considerable diversity, with all pollen species providing the essential amino acids (EAAs) required for bee health, except for methionine which was lacking in Rhus glabra pollen. The plant family Asteraceae was especially abundant in EAAs. P:L ratios varied widely further emphasizing bees’ need for access to a diverse array of nutritional profiles. There were no overall nutritional differences between pollen from native and introduced plant species. This study highlights the significance of a diverse array of floral resources to meet the comprehensive nutritional needs of bees, contributing to the support of pollinator populations and the broader ecological system.

Nutritional Evaluation of Milk Thistle Meal as a Protein Feedstuff for Diets of Dairy Cattle.

The objective of this work is to investigate the chemical and nutritional value of milk thistle meal (MTM) in order to improve it and to provide theoretical support for its application in dairy cattle production. MTM was assessed in comparison with seven conventional protein feed sources, namely, soybean meal (SBM), cottonseed meal (CS), canola meal (CN), palm kernel meal (PK), rice bran meal (RB), corn germ meal (CG), and sesame meal (SS). The chemical composition of these feedstuffs was assessed using wet chemical analysis, the Cornell Net Carbohydrate and Protein System was used to evaluate the carbohydrate and protein fractions, and the in situ nylon bag technique and the modified three-step in vitro method were used to assess the rumen degradation and intestinal digestibility. Additionally, Fourier transform infrared technology was used to determine the feedstuff protein spectral molecular structure and its amino acid profile was also assessed. The result showed that MTM acid detergent fiber, lignin, unavailable nitrogen, and non-degradable carbohydrate content were higher than those of the other feedstuffs. It had a 17% and 36% rumen effective degradation rate of neutral detergent fiber and dry matter, respectively, and had the lowest small intestinal rumen undegradable protein digestibility rate. It was low in leucine, histidine, arginine, and proline, but high in methionine. The total area of amide I and amide II in the protein secondary structure was similar to that of CN and CS, and the amide I and II ratio was not different from that of RB. To sum up, MTM has a poor carbohydrate composition and is high in fiber but, in comparison to most other protein feeds, has a higher crude protein rumen effective degradation rate, similar to that of SBM, and it is a good source of methionine, a limiting amino acid. Hence, its nutritional value can be further improved for application in dairy feeding through processes such as microbial or enzymatic fermentation.

A Comparison of Phenolic, Flavonoid, and Amino Acid Compositions and In Vitro Antioxidant and Neuroprotective Activities in Thai Plant Protein Extracts.

The leaves of mulberry, Azolla spp., sunflower sprouts, cashew nut, and mung bean are considered rich sources of plant protein with high levels of branched-chain amino acids. Furthermore, they contain beneficial phytochemicals such as antioxidants and anti-inflammatory agents. Additionally, there are reports suggesting that an adequate consumption of amino acids can reduce nerve cell damage, delay the onset of memory impairment, and improve sleep quality. In this study, protein isolates were prepared from the leaves of mulberry, Azolla spp., sunflower sprouts, cashew nut, and mung bean. The amino acid profile, dietary fiber content, phenolic content, and flavonoid content were evaluated. Pharmacological properties, such as antioxidant, anticholinesterase, monoamine oxidase, and γ-aminobutyric acid transaminase (GABA-T) activities, were also assessed. This study found that concentrated protein from mung beans has a higher quantity of essential amino acids (52,161 mg/100 g protein) compared to concentrated protein from sunflower sprouts (47,386 mg/100 g protein), Azolla spp. (42,097 mg/100 g protein), cashew nut (26,710 mg/100 g protein), and mulberry leaves (8931 mg/100 g protein). The dietary fiber content ranged from 0.90% to 3.24%, while the phenolic content and flavonoid content ranged from 0.25 to 2.29 mg/g and 0.01 to 2.01 mg/g of sample, respectively. Sunflower sprout protein isolates exhibited the highest levels of dietary fiber (3.24%), phenolic content (2.292 ± 0.082 mg of GAE/g), and flavonoids (2.014 mg quercetin/g of sample). The biological efficacy evaluation found that concentrated protein extract from sunflower sprouts has the highest antioxidant activity; the percentages of inhibition of 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) and 2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical were 20.503 ± 0.288% and 18.496 ± 0.105%, respectively. Five plant-based proteins exhibited a potent inhibition of acetylcholinesterase (AChE) enzyme activity, monoamine oxidase (MAO) inhibition, and GABA-T ranging from 3.42% to 24.62%, 6.14% to 20.16%, and 2.03% to 21.99%, respectively. These findings suggest that these plant protein extracts can be used as natural resources for developing food supplements with neuroprotective activity.

Changes in Plasma Free Amino Acid Profile in Endurance Athletes over a 9-Month Training Cycle.

We aimed to evaluate long-term changes in proteinogenic and non-proteinogenic plasma free amino acids (PFAA). Eleven male endurance triathletes participated in a 9-month study. Blood was collected at rest, immediately after exhaustive exercise, and during 30-min recovery, in four consecutive training phases: transition, general, specific, and competition. Twenty proteinogenic and 22 non-proteinogenic PFAAs were assayed using the LC-ESI-MS/MS technique. The structured training modified the patterns of exercise-induced PFAA response, with the competition phase being the most distinct from the others. Branched-chain amino acids (p = 0.002; η2 = 0.216), phenylalanine (p = 0.015; η2 = 0.153), methionine (p = 0.002; η2 = 0.206), and lysine (p = 0.006; η2 = 0.196) declined more rapidly between rest and exhaustion in the competition phase. Glutamine (p = 0.008; η2 = 0.255), glutamate (p = 0.006; η2 = 0.265), tyrosine (p = 0.001; η2 = 0.195), cystine (p = 0.042; η2 = 0.183), and serine (p < 0.001; η2 = 0.346) levels were reduced in the competition phase. Arginine (p = 0.046; η2 = 0.138) and aspartate (p = 0.011; η2 = 0.171) levels were highest during exercise in the transition phase. During the competition phase, α-aminoadipic acid (p = 0.023; η2 = 0.145), β-aminoisobutyric acid (p = 0.007; η2 = 0.167), β-alanine (p < 0.001; η2 = 0.473), and sarcosine (p = 0.017; η2 = 0.150) levels increased, whereas phosphoethanolamine (p = 0.037; η2 = 0.189) and taurine (p = 0.008; η2 = 0.251) concentrations decreased. Overtraining indicators were not elevated. The altered PFAA profile suggests adaptations within energy metabolic pathways such as the tricarboxylic acid cycle, oxidative phosphorylation, ammonia neutralization, the purine nucleotide cycle, and buffering of intracellular H+ ions. The changes seem to reflect normal adaptations.

Therapeutic implications of flaxseed peptides and bioactive components against various diseases

Flaxseed (Linum usitatissimum L.) is nutritionally loaded with alpha-linolenic acid, lignans, Secoisolariciresinol diglucoside, soluble fiber, proteins, and bioactive peptides that implicate numerous therapeutic and health-boosting effects. The current review article aimed to comprehensively summarize the essential components of flaxseed along with their therapeutic role against different physiological disorders. Flaxseed is used in different forms including oil, powder, extract and whole seed where polyunsaturated fatty acids such as alpha-linolenic acid are significantly abundant in flaxseed oil. Most of the fiber in flaxseed comes from the hull, which contains 9 % insoluble fiber and 20 % soluble fiber. Soluble fibers contain neutral glucose and acidic polysaccharides, while insoluble fibers consist of lignin, cellulose, and acid detergent fiber. Bioactive peptides present in flaxseeds have gained acceptance as health-promoting medicines due to their useful amino acid profile. Studies revealed that flaxseed is rich in 40 % protein and bioactive peptides which are made up of 20 amino acids and two (dipeptides) residues with a molecular mass of 0.4–2 kDa. Enzymatic hydrolysis is a successful process for producing and releasing bioactive peptides which are obtained from the wastes of flaxseed oil after extraction. Peptide fractions (1 kDa) obtained after ultrafiltration of alcalde-hydrolyzed flaxseed are used in various applications, including as a food source and nutraceutical. Flaxseed has become a well-acknowledged functional food due to its physiological properties, such as anti-diabetic, antibacterial, angiotensin-converting enzyme inhibition, and antioxidant capacity owing to the presence of peptides, SDG, lignin, ALA and fiber. In addition, these bioactive fractions of flaxseed in various forms tend to reduce and prevent arthritis, hyperlipidaemias, cardiovascular diseases, osteoporosis, neurological disorders, and cancers of many types. Hence, flaxseed is evident to be a versatile functional food that elicits several physiological disorders and ailments due to its mechanically active compounds. Further research is required about the bioavailability of active components and their broad spectrum application in humans for health promotion and disease prevention.

Investigation of the physicochemical and functional properties of protein concentrate and glutelin derived from an underutilized green leaf plant: Edible dock (Rumexpatientia L.×Rumextianshanicus A. Los)

The adverse environmental impact and health concerns associated with animal protein production have contributed to the increasing popularity of sustainable alternative proteins. Green leaf biomass represents one of the largest underutilized sources of plant-based protein globally. In this study, we extracted the protein concentrate and major protein fraction glutelin from edible dock (Rumexpatientia L.×Rumextianshanicus A. Los), a green leaf plant with promising prospects as an excellent source of food protein, to investigate their physicochemical and functional properties. Results showed that both protein concentrate (51.97 ± 3.08%, w/w) and glutelin (50.81 ± 1.30%, w/w) had similar protein contents, shared an isoelectric point of pH 3.0, and contained a well-balanced profile of amino acids. The protein concentrate had a higher denaturation temperature (104.10 °C) than glutelin (97.30 °C), but a poorer gelling ability. However, both proteins exhibited a predominant β-sheet secondary structure. The protein concentrate and glutelin exhibited distinct advantages in terms of water and oil absorption capacity, respectively. The emulsifying and foaming abilities of the two proteins exhibited a consistent trend with protein solubility, resembling U-shaped curves in a pH-dependent variation pattern. Additionally, alkaline and acidic conditions favored preferred emulsifying stability and foaming stability, respectively. The desirable properties of edible dock shed light on its immense potential as a novel alternative source of plant proteins, positioning it as a highly promising candidate for utilization as a nutritious functional ingredient within the food industry.

Aroma and metabolite profiling in duckweeds: Exploring species and ecotypic variation to enable wider adoption as a food crop

Duckweeds (water lentils) are a nutritious human food source, with Wolffia species consumed traditionally in Eastern Asia. Duckweed contain up to 45 % protein by dry weight, high macronutrients, minerals and carotenoids. However, duckweed are not cultivated at scale and there are circa 35 other species to consider for food potential in other global regions. Here, we measured the suitability of four Lemna species and Spirodela polyrhiza for nutritional assessment, by scaling up growth of 25 ecotypes from the United Kingdom in a glasshouse. Here we showed intra- and inter-species variation of aromatic and metabolic profiles, together with biomass obtained from production. The dominant volatile organic compounds (VOCs) in duckweed are hexanal, 1-penten-3-one, 1-penten-3-ol, cis-2-pentanol and pentadecanal, with variations in amounts of 22 other compounds between species. In comparison with other leafy herbs, duckweed aroma profiles were most similar to spinach and dandelion with high ‘green’ and ‘fresh’ aroma compounds. Spirodela polyrhiza contained high flavonoids including apigenin and luteolin, offering potential benefits for health. Our results demonstrate that Lemna and Spirodela species have suitable flavonoid and amino acid profiles for nutrition. VOCs found here had positive aroma descriptors and can be used as biomarkers of freshness during storage of duckweed foodstuffs.

Physicochemical, functional, pasting, and amino acid compositions of milled rice, and extrusion behavior of milled rice from basmati and nonbasmati varieties

AbstractBackground and ObjectivesThis study was carried out to evaluate the difference in physiochemical, functional, cooking, textural, and pasting properties along with amino acid profile of nine basmati and nine nonbasmati rice varieties. Principle component statistical analysis was done to analyse the relationships among different properties of these varieties. Some verities containing high amylose content and good amino acid profile were selected for further development of extruded products (rice extrudates).FindingsVariations were observed in the physicochemical and functional properties of basmati and nonbasmati varieties. Low amylose rice varieties had higher cooking time, firmness, pasting temperature, and lower pasting viscosity. Selected high amylose‐containing varieties were showed higher bulk density but lower expansion ratio and hardness of rice extrudates. Result of this study will help industry for selection of rice for development of gluten‐free rice‐based breakfast cereals, puffed rice snacks, and so forth.ConclusionsAmong all varieties, PR122, PR128, PB3, PB4, and PB1121 exhibited higher levels of ash content, amylose content and protein content. Consequently, these varieties demonstrated longer CT, greater GSL, higher cooked grain firmness, and higher pasting PT, although they exhibited lower PV. PB1637, PB1509, PB1121, and PB4 displayed higher levels of essential AAs and sweet taste attributing amino acids, such as serine, glycine, and alanine, when compared to the other varieties. The results showed that rice containing higher amylose had lower expansion ratio of the extrudates, while higher bulk density and hardness. PR126 and CSR30 had the highest expansion ratio among the varieties that have been evaluated. Based on these results, PR126 and CSR30 could be used to make gluten‐free rice‐based breakfast cereals, rice snacks, and instant products.Significance and NoveltyPhysiochemical, functional, cooking, texture, pasting properties as well as amino acid profile were evaluated of different basmati and non‐basmati Indian (Punjab) varieties. Principle component (Relationship) analysis between various properties and different rice varieties was carried out. Extrusion is the most versatile processing technology used in the food industry to develop the product having better functional and sensory characteristics. The findings highlight the necessity of taking amylose content and amino acid composition into account when selecting rice types for preparation of extruded rice food.

Effect of moderate heating during alkaline extraction on composition and functional properties of brewer's spent grain protein concentrates

Brewer's spent grain (BSG) is a low-cost protein-rich residue and a valuable source of plant proteins. Extraction conditions and parameters can influence the composition and functionality of the resultant BSG protein concentrates. In this study, alkaline extraction at room temperature and 50 °C was investigated to explore the alterations induced by moderate heating in the composition, fatty acid and amino acid profiles, emulsion stability, and foaming properties of BSG protein concentrates. The protein content of the sample extracted at 50 °C decreased by 6%. An increase of 29.4% in the carbohydrate content and 2.5% in the lipid content was observed due to extraction at 50 °C. Hydrophobic amino acid content and saturated/unsaturated fatty acid ratio decreased by 20.9% and 4.8% respectively, in the protein concentrate extracted at 50 °C. Fourier transform infrared spectroscopy and gel electrophoresis showed some degree of protein structural modification and aggregation in the sample extracted at 50 °C. Although the heat-induced compositional alterations in the protein concentrate were not in favour of functionality, its emulsion stability and foaming capacity were significantly improved. These findings demonstrate that the heat-induced improvements in the surface hydrophobicity and conformational flexibility of proteins play a dominant role in the functionality of BSG protein concentrates. It can provide insights into modulating the performance of these valuable side-stream proteins for various food, pharmaceutical, and cosmetics products.

Nutritional and Biochemical Analysis of Locally Produced Wine from a Blend of Banana (Musa sapientum) and Date Palm Fruit (Phoenix dactylifera L.)

Background: Wine is a low-alcohol beverage made from fresh grapes or grape juice through partial or complete fermentation. Wine contains many nutrients necessary for the human body, such as sugar, vitamins, amino acids, mineral elements, polyphenols etc. Objective: This project aimed at analysing the nutritional and biochemical composition of locally produced wine from a blend of banana and dates palm fruit. The study includes determining the proximate, phytochemical, mineral, physicochemical, and amino acid profiles. Methods: The method involves heating a crucible dish to eliminate moisture, determining fat content, defatting the sample, determining ash, and determining crude protein. The phytochemical analysis includes tests for saponin, flavonoid, alkaloid, and tannin. Mineral analysis was carried using an atomic absorption spectrophotometer, while physicochemical analysis includes alcohol, pH, and temperature measurements as well as determination of amino acid profile analysis of banana-date palm wine. Results: The proximate analysis revealed high moisture content (97.87%), suggesting a good source of fruit wine production. The wine contains low crude fibre (1.01%), low crude protein (0.14%), Ash content (0.49%) and low crude lipid (0.58%). The wine also contains antioxidant and anti-inflammatory properties. Physicochemical analysis revealed an average pH of 4.62 to 4.71, with sugar concentration decreasing daily over four days and two mineral elements were reveal which are potassium and phosphorus. The amino acid profile analysis of banana-date palm wine reveals that it contains both essential and non-essential amino acids. The essential amino acids include isoleucine, methionine, histidine, and phenylalanine, non-essential amino acids include glutamic acid, asparagine, proline, and cysteine. Conclusion: The findings of this study suggest that a blend of Banana (musa sapientum) and date palm fruit (Phoenix dactyliferal) wine has a unique pleasant aroma, and may have the potential to provide both essential and non-essential amino acids, provide other nutrients that are important for normal physiological function of the body.

Untargeted metabolomics reveal signatures of a healthy lifestyle

This cross-sectional study investigated differences in the plasma metabolome in two groups of adults that were of similar age but varied markedly in body composition and dietary and physical activity patterns. Study participants included 52 adults in the lifestyle group (LIFE) (28 males, 24 females) and 52 in the control group (CON) (27 males, 25 females). The results using an extensive untargeted ultra high-performance liquid chromatography-high resolution mass spectrometry (UHPLC-HRMS) metabolomics analysis with 10,535 metabolite peaks identified 486 important metabolites (variable influence on projections scores of VIP ≥ 1) and 16 significantly enriched metabolic pathways that differentiated LIFE and CON groups. A novel metabolite signature of positive lifestyle habits emerged from this analysis highlighted by lower plasma levels of numerous bile acids, an amino acid profile characterized by higher histidine and lower glutamic acid, glutamine, β-alanine, phenylalanine, tyrosine, and proline, an elevated vitamin D status, higher levels of beneficial fatty acids and gut microbiome catabolism metabolites from plant substrates, and reduced levels of N-glycan degradation metabolites and environmental contaminants. This study established that the plasma metabolome is strongly associated with body composition and lifestyle habits. The robust lifestyle metabolite signature identified in this study is consistent with an improved life expectancy and a reduced risk for chronic disease.

Association between Childhood Overweight and Altered Concentrations of Circulating Amino Acids.

(1) Background: Dysregulated serum amino acids (AA) are known to be associated with obesity and risk of Type 2 Diabetes (T2D) in adults, and recent studies support the same notion in the pubertal age. It is, however, unknown whether childhood overweight may already display alterations of circulating AA. (2) Methods: We used liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS)-targeted metabolomics to determine plasma concentrations of AA and AA-related molecules in 36 children aged 7-12 years with normal weight or overweight. Clinical and anthropometric parameters were measured. (3) Results: Overweight in children is associated with an altered AA profile, with increased branched-chain amino acids (BCAA) and decreased glycine levels, with no clinically manifested metabolic conditions. Moreover, z-BMI was positively and negatively correlated with BCAA and glycine levels, respectively, even after adjustment for age and gender. We also found a correlation between the AA profile and clinical parameters such as lipids profile and glycemia. (4) Conclusions: A pattern of low glycine, and increased BCAA is correlated to z-BMI, total cholesterol, and triglycerides in overweight but otherwise healthy children. Our data suggest that, in childhood overweight, AA disturbances may precede other clinical parameters, thus providing an early indicator for the later development of metabolic disease.

Nutritional Quality of Early-Generation Kernza Perennial Grain

Grain from improved varieties of the perennial grass Thinopyrum intermedium (Host) Barkworth &amp; D.R. Dewey is marketed under the trade name Kernza (common name intermediate wheatgrass, IWG). While a growing body of evidence is available on the nutritional quality of Kernza, gaps exist for components such vitamins and minerals and protein quality. Therefore, we performed two studies on early-generation breeding program material, characterizing nutritional quality by quantifying macronutrients, sugars, dietary fiber, amino acid profiles, fat composition, vitamins, minerals, carotenoids, antioxidants, and antioxidant activity. The IWG studied frequently had concentrations significantly different from the reference values for whole wheat flour. For example, IWG had 50% higher protein, 129% higher dietary fiber, and 65% higher ash content than reference whole wheat flour. Calcium and selenium were 267% and 492% higher, respectively, in IWG than whole wheat flour. Riboflavin and folate were 43% and 447% higher, respectively, and niacin 74% lower in IWG versus whole wheat flour. We identified lysine as the limiting amino acid, although its concentration was 33% greater in IWG than in whole wheat flour. These results support potential benefits of Kernza for human nutrition. This work supports ongoing studies to further characterize and evaluate nutritional quality during the domestication and breeding process.

Selenium-Chelating Peptide Derived from Wheat Gluten: In Vitro Functional Properties.

The efficacy of selenium-chelating polypeptides derived from wheat protein hydrolysate (WPH-Se) includes enhancing antioxidant capacity, increasing bioavailability, promoting nutrient absorption, and improving overall health. This study aimed to enhance the bioavailability and functional benefits of exogenous selenium by chelating with wheat gluten protein peptides, thereby creating bioactive peptides with potentially higher antioxidant capabilities. In this study, WPH-Se was prepared with wheat peptide and selenium at a mass ratio of 2:1, under a reaction system at pH 8.0 and 80 °C. The in vitro antioxidant activity of WPH-Se was evaluated by determining the DPPH, OH, and ABTS radical scavenging rate and reducing capacity under different conditions, and the composition of free amino acids and bioavailability were also investigated at various digestion stages. The results showed that WPH-Se possessed significant antioxidant activities under different conditions, and DPPH, OH, and ABTS radical scavenging rates and reducing capacity remained high at different temperatures and pH values. During gastrointestinal digestion in vitro, both the individual digestate and the final digestate maintained high DPPH, OH, and ABTS radical scavenging rates and reducing capacity, indicating that WPH-Se was able to withstand gastrointestinal digestion and exert antioxidant effects. Post-digestion, there was a marked elevation in tryptophan, cysteine, and essential amino acids, along with the maintenance of high selenium content in the gastrointestinal tract. These findings indicate that WPH-Se, with its enhanced selenium and amino acid profile, serves as a promising ingredient for dietary selenium and antioxidant supplementation, potentially enhancing the nutritional value and functional benefits of wheat gluten peptides.

Relationship Between Serum HBV-RNA Levels, Sero-biochemical Indices, and Clinicopathological Parameters in Patients with Hepatitis B Virus

Background: Studies have indicated that HBV RNA exhibits a distinct profile, and the plasma amino acid profile significantly correlates with the different stages of HBV infection. Objectives: This study investigates the relationship between HBV RNA and the plasma amino acid profile and the levels of HBeAg, HBsAg, HBV DNA levels, and other clinical indexes in diagnosing chronic HBV infection diseases. Methods: In this observational study, a total of 155 patients were included. They were categorized as Hepatitis B virus carriers, chronic Hepatitis B (CHB), Hepatitis B-related cirrhosis, and hepatocellular carcinoma patients. Following routine laboratory techniques, the DNA, RNA, serological indexes (HBsAg, HBsAb, HBeAg, HBeAb, and HBcAb), biochemical indexes (ALT, AST), and the concentration of amino acids were determined from the serum. Results: Any relationship between different parameters considered was determined with the chi-square test, correlation, and multivariate logistic regression analysis. We observed that the HBV DNA and RNA levels were significantly higher in patients with chronic Hepatitis B compared to other groups (P &lt; 0.01). The HBV RNA levels significantly correlated with methionine levels (P &lt; 0.05) and not with other amino acids considered in this study. Further, the HBV DNA levels emerged as an independent risk factor for HBV RNA levels, and the area under the ROC curve was 0.840 (P &lt; 0.01) when the levels of HBV RNA, HBV DNA, and methionine were combined to diagnose chronic Hepatitis B. Conclusions: Our study shows that the levels of HBV RNA are correlated with methionine metabolism levels, and this relationship can be used to diagnose and predict the efficacy of treatment for different stages of HepatitisHepatitis B virus infectious diseases.

Acute effects of oral mesna administration on the full amino acid profile and 3-methylhistidine: secondary results from the CYLOB dose-finding study

Plasma total cysteine (tCys) is strongly associated with fat mass in humans. Mesna lowers plasma tCys in a dose-dependent manner, but it is not known whether it interferes with metabolism of other amino acids or protein. In this Phase-1 study, we show that a single dose of mesna administered at 400, 800, 1200 or 1600 mg to 6–7 individuals per dose only slightly affects amino acid profiles, with increases in plasma valine across dose levels. There were no effects of mesna on 3-methylhistidine, a marker of protein breakdown.

Release profile of amino acids encapsulated in solid lipid particles during in vitro oro-gastrointestinal digestion

Some amino acids are known to mediate immune responses through gut microbiota metabolism in both humans and monogastric animals. However, through the diet, most free amino acids are absorbed in the small intestine and only a small quantity reaches the microbiota-rich colon. To enhance microbial metabolism of amino acids and their potential health benefits, encapsulation strategies are developed for their protection and delivery to the colon. So far, the main encapsulation systems for amino acids are based on solid lipid particles, but their fate within the digestive tract has never been fully clarified.In this study, we investigated the release of various amino acids (branched-chain amino acid mixture, or lysine, or tryptophan) loaded in solid lipid particles during in vitro oro-gastrointestinal digestion mimicking the piglet. The loaded solid lipid particles were fully characterized for their composition, thermal behavior, molecular structure, crystalline state, surface morphology, and particle size distribution. Moreover, we investigated the effect of particle size by sieving solid lipid particles into two non-overlapping size fractions.We found that amino acid release was high during the gastric phase of digestion, mainly controlled by physical parameters, namely particle size and crystalline state including surface morphology. Large particle size and/or smooth ordered particle indeed led to slower and lower release. Although lipid hydrolysis was significant during the intestinal phase of digestion, the impact of the crystalline state and surface morphology was also observed in the absence of enzymes, pointing to a dominant water/solute diffusion mechanism through these porous solid lipid particles.

Free Salivary Amino Acid Profile in Breast Cancer: Clinicopathological and Molecular Biological Features.

The study of salivary amino acid profiles has attracted the attention of researchers, since amino acids are actively involved in most metabolic processes, including breast cancer. In this study, we analyzed the amino acid profile of saliva in a sample including all molecular biological subtypes of breast cancer to obtain a more complete picture and evaluate the potential utility of individual amino acids or their combinations for diagnostic purposes. This study included 116 patients with breast cancer, 24 patients with benign breast disease, and 25 healthy controls. From all patients, strictly before the start of treatment, saliva samples were collected, and the quantitative content of 26 amino acids was determined. Statistically significant differences between the three groups are shown in the content of Asp, Gly, Leu + Ile, Orn, Phe, Pro, Thr, and Tyr. To differentiate the three groups from each other, a decision tree was built. To construct it, we selected those amino acids for which the change in concentrations in the subgroups was multidirectional (GABA, Hyl, Arg, His, Pro, and Car). For the first time, it is shown that the amino acid profile of saliva depends on the molecular biological subtype of breast cancer. The most significant differences are shown for the luminal B HER2-positive and TNBC subgroups. In our opinion, it is critically important to consider the molecular biological subtype of breast cancer when searching for potential diagnostic markers.